Grease a 13-by-9 inch ovenproof caserole dish. Place one third of he bread slices in the caserole, to make a single layer. Top the bread with half the ham, turkey and swiss cheese. Repeat with another layer of bread, ham, turkey, and cheese. Use the remaining third of the bread for the top crust.

In a large mixing bowl, whisk together the eggs, milk, cream, salt and pepper. Pour the mixture over the layers of bread in the casserole, tilting the casserole to make sure the liquid is evenly distributed.

Brush the top with melted butter and cover the dish with plastic wrap. Refrigerate the casserole for 12 hours, or up to 24 hours before baking.

Preheat the oven to 350 F. Remove the plastic wrap from the casserole. Sprinkle the top with grated Swiss cheese and bake the pie for 45 to 55 minutes, until it's puffed and golden. Remove from the oven, all to stand for 5 minutes, and cut into squares to serve. NOTE: Use a good 1 pound loaf of sandwich bread, crusts trimmed. ... an excerpt of: "Pot Pies: Comfort Food Undercover" from (Doubleday) click on the cover to see it at Amazon.com